These easy blueberry muffins stay fresh longer and are nice and moist, with a perfect crumb.
Once you try these muffins, you will never want another blueberry muffin recipe again – they are so delicious and simple, they are instant family favorites!
This recipe is the best for jumbo muffins – they stay nice and moist and don’t dry out.
INGREDIENTS
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar
INSTRUCTIONS
Preheat the oven to 375.
Mix the butter and 1 1/4 cups sugar until it is light and soft.
Add the eggs, one at a time, beating well after each.
Add vanilla.
Sift in the flour, salt and baking powder, into to the creamed mixture alternately with the milk.
Mash 1/2 cup of the blueberries with a fork, and mix into the batter.
Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners
Fill with batter.
Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes.
Store muffins uncovered in a cool dry place for a day.
Enjoy .
